Turned 71 last month, and if you’ll allow me a vestige of vanity, that vestige would be mirrored by what’s left of my hair thickness, density, and the relative health of my hair roots and shafts. In late April, I approached the Svenson trichologists to discuss this issue, and the first thing they did was to put my scalp under the microscope camera to better assess the situation; as I had already stated that I wasn’t open to implants or anything invasive. I was hoping to avoid that extreme measure for now; for several reasons, including my low threshold for pain.

My report card? Patches of my scalp were on the oily side, it seemed I didn’t wash out the shampoo very well so residue was left clogging the roots, density had definitely been reduced on the crown, and there was spacing between shafts. So the immediate protocol had to do with cleaning, and getting my scalp in a healthier condition.

What the trichologist was excited to talk about was that in May, a new formulation, Svenson Gen45, would be available. It’s a Science-backed scalp treatment that’s designed to strengthen, revitalize, and restore; drawing from what’s generally known from the existing Growth Factor Concentrate (GFCs), and Platelet Rich Plasma (PRP) that are being employed. It’s launch would coincide with Svenson celebrating it’s 45th anniversary in the Philippines.

I readily signed up for weekly sessions, and when my schedule would permit, do it twice a week, as the sessions generally last for a little over 30 minutes - longer if you’ll indulge in their relaxing shampoo and scalp massage, before the Gen45 is sprayed onto your head. I’ve been on the regimen for three weeks now and in terms of overall scalp health, it’s been good.

Key active ingredients of Svenson’s Gen45 could best be described as a curated cocktail of hair nutrients, a mash-up of modern science on one hand, with tradition and folk wisdom on the other hand. Its a soothing, restoration experience that’s stored in every ampoule of Gen45. It’s infused with amino acids that help one’s hair grow back thicker, stronger, and resilient. Ginseng and burdock are present to detoxify the scalp and promote healthier growth. Biotin and Niacinamide are there for long term scalp health, Saw Palmetto is to gently keep DHT, the root cause of thinning hair, in check. Antioxidants stimulate healthy circulation, ensuring that the drops of Gen45 reach the follicles of our hair.

After the application of the Gen45, I’m placed under a heat lamp for some five minutes, to aid in the absorption of the hair cocktail. A few minutes of massaging follows, and its become a routine for me. I would visit Svenson regularly before the pandemic; so if at 71, there is still a general notion of having held on to my head of hair, I’ll give credit to Svenson, and to my genes?

As for actual new hair growth, it may be too early to say. But what it does come down to is that if Svenson will help me hold on to what I presently possess, and I don’t lose much in the years to come, I’ll call this a success. Svenson has been around for 45 years now, adapting and evolving as new technology and products are developed. It’s about seamlessly including Svenson in one’s Self-care routines, and putting trust in longevity and decades of results.

If you had any of my three sons on Ayala Avenue, blindfolded them, and instructed them to lead the way to Cirkulo, Tsukiji and/or Milky Way; I’d bet even money they would get you there in record time. That’s how imprinted those restaurants are in their culinary memory banks. They’ve been accompanying me there for over 20 years; and Chef J. Gamboa will always be a welcome sight for the three, signifying ‘happy tummy’.

So when I mentioned to my boys that the Meat & Livestock Australia had just named Chef J as the Philippines new Lambassador, they were super happy. The three have always been partial to lamb dishes; with my eldest often going for Lamb Confit over Beef Ribeye when we dine out. As Lambassador, J has to make the noise, and champion the quality, versatility, and growing appeal of Australian lamb among Filipino chefs and restaurant-goers.

And to be honest, when I say growing appeal, I qualify that with the knowledge that while lamb is more popular than say a decade ago, it’s still a challenge to have a critical number of Filipino diners opting for lamb as their first choice for their entrée (and yes, I use the word entrée as they do in the USA and Canada). They either think lamb as gamey, with a distinct aroma; or they picture the lamb as too cute to be eaten.

Via menu innovation, Chef J will bridge the gap between product awareness and actual menu adoption. On the day we gathered at Cirkulo for lunch, Chef J brought out no less than five distinct lamb-inspired dishes. From a steak tartare version, to short-ribs, and an ossobucco with lamb shanks. My absolute favorite was the Chuleta de Lomo Alto Con Hueso, which was Lamb Loin served with the Bone - much like a Ribeye. It was excellent.

I joked with Chef J that Lambassador sounded like someone who lambasts other people, or a dance instructor specializing in the Lambada. But humor aside, my sons are begging me to take them to Cirkulo on our next lunch date.